Easy Clam Frittata
When you want the cozy vibe of a cafe brunch but it's already dinner time and you're exhausted.
There is something deeply comforting about a thick, golden-crusted frittata that feels like a warm hug on a plate. This version uses fresh clams to infuse the eggs with a briny, coastal depth that makes every bite feel special without requiring hours of prep in the kitchen. It is the ultimate low-effort win for those days when you want something substantial and satisfying but lack the energy for complex techniques. You'll love the way the steam from the poaching clams mingles with the buttery eggs as they set in the pan. The finished dish has a lovely, soft texture and a savory punch that pairs perfectly with a simple piece of toast. It’s decadent, rustic, and incredibly easy to pull off on a weeknight.
Ingredients
- 1.5 lb fresh clams — scrubbed and purged
- 6 unit large eggs
- 0.5 cup heavy cream
- 2 tbsp butter
- 1 pinch garlic powder
Method
- 1 Melt the butter in a large oven-safe skillet over medium heat.
- 2 Add the clams to the skillet with a splash of water and cover. Cook for 5-7 minutes until they pop open.
- 3 Drain the liquid from the pan, reserving about 2 tablespoons of the broth.
- 4 In a bowl, whisk together the eggs, heavy cream, garlic powder, and a pinch of salt.
- 5 Stir the cooked clams into the egg mixture and pour everything into the skillet.
- 6 Cook on the stovetop for 4-5 minutes until the edges begin to set.
- 7 Transfer the skillet to a preheated oven at 375°F and bake for another 8-10 minutes until the center is firm.
Variations
- Vegetarian Swap — Swap the clams for sautéed mushrooms and a handful of spinach.
- Faster Finish — Skip the oven; cook the egg mixture entirely on the stovetop over low heat until set.
Notes
If you can't find fresh clams, frozen shelled clams work just as well—just make sure to thaw and pat dry before adding them to the egg mix.
Equipment that helps
- Oven-safe skillet — Allows you to transition from stovetop to oven without moving the food.
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